Kashmiri Pulao Recipe – A Fragrant Delight with Nuts and Saffron

 

Kashmiri Pulao – A Fragrant Delight with Nuts and Saffron

Kashmiri Pulao is a rich and aromatic rice dish infused with saffron, dry fruits, and mild spices. Unlike spicy biryanis, this pulao has a slightly sweet and nutty flavor, making it a perfect accompaniment to Kashmiri dishes like Rogan Josh or Dum Aloo. The vibrant colors and delightful textures of this dish make it a royal treat for any occasion.

In this blog, we’ll explore the origins of Kashmiri Pulao, its unique ingredients, and an authentic step-by-step recipe to recreate this flavorful dish at home.



What Makes Kashmiri Pulao Special?

✔ Mild & Aromatic: Unlike traditional pulao, this version is lightly spiced and slightly sweet.
✔ Rich in Dry Fruits & Nuts: Almonds, cashews, raisins, and saffron give it a luxurious texture.
✔ Saffron-Infused Rice: The use of saffron adds a beautiful golden hue and an exotic aroma.
✔ Perfect for Festive Occasions: A royal dish often served at weddings and celebrations.

Ingredients for Authentic Kashmiri Pulao

For the Pulao:

  • 1 cup basmati rice (soaked for 30 minutes)
  • 2 tbsp ghee or butter
  • 1 small onion (thinly sliced)
  • ½ tsp cumin seeds
  • 2-3 green cardamoms
  • 1-inch cinnamon stick
  • 2 cloves
  • ½ tsp fennel powder
  • 2 tbsp milk
  • A few strands of saffron (soaked in warm milk)
  • 1½ cups water
  • Salt to taste

For Garnishing:

  • 8-10 almonds (blanched & sliced)
  • 8-10 cashews
  • 2 tbsp raisins
  • ¼ cup pomegranate seeds (optional)
  • 2 tbsp fried onions

Step-by-Step Cooking Instructions

Step 1: Preparing the Rice

  1. Rinse the basmati rice 2–3 times and soak it for at least 30 minutes to ensure long, fluffy grains.
  2. Drain and set aside.

Step 2: Cooking the Pulao

  1. Heat 2 tbsp ghee in a pan. Add cumin seeds, cardamoms, cinnamon, and cloves. Sauté for a few seconds until aromatic.
  2. Add sliced onions and cook until golden brown.
  3. Add soaked rice and gently stir for 1-2 minutes to coat with ghee and spices.
  4. Pour in 1½ cups water, add salt, and bring to a boil.
  5. Lower the heat, add fennel powder, and cover the pan. Let it simmer for 10-12 minutes until rice is fully cooked.
  6. Once done, gently fluff the rice and mix in saffron-infused milk for color and aroma.

Step 3: Roasting the Dry Fruits

  1. In a separate pan, heat 1 tbsp ghee and roast cashews, almonds, and raisins until golden brown.
  2. Garnish the pulao with the roasted nuts, fried onions, and pomegranate seeds.

Serving Suggestions

  • Serve hot with Rogan Josh, Dum Aloo, or Yakhni for an authentic Kashmiri meal.
  • Pair with cucumber raita or Boondi raita for a refreshing contrast.
  • Enjoy on its own with a drizzle of melted ghee for extra richness.

Expert Tips for the Perfect Kashmiri Pulao

✔ Use Long-Grain Basmati Rice: Ensures a fluffy and non-sticky texture.
✔ Don’t Overcook the Rice: Keep it separate and fragrant.
✔ Saffron is Key: Adds an exotic aroma and beautiful golden hue.
✔ Balance the Sweetness: The mild sweetness from raisins and nuts should complement the dish without overpowering it.

FAQs about Kashmiri Pulao

1. Can I make Kashmiri Pulao without saffron?
Yes, but saffron adds the signature aroma and color. You can substitute with a pinch of turmeric for color.

2. What can I serve with Kashmiri Pulao?
It pairs well with Kashmiri curries like Rogan Josh, Yakhni, or Dum Aloo.

3. Can I add vegetables to this pulao?
Traditional Kashmiri Pulao is made without vegetables, but you can add carrots and peas for variation.

Conclusion

Kashmiri Pulao is a simple yet royal dish that brings out the essence of Kashmiri cuisine. With its delicate flavors, rich dry fruits, and saffron-infused aroma, this dish is perfect for festive meals and special occasions. Try it at home and experience the magic of Kashmiri flavors!

Loved this recipe? Explore more authentic Kashmiri dishes on WAR4U TV!

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